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Grilled Mahi Mahi with Summer Squash Salsa is my answer to those sweltering days when you crave vibrant flavors without heating up the kitchen. The fish stays wonderfully tender on the grill and gets a pop of tangy lemon, while the salsa brings in all the best parts of summer produce. It is a meal that feels special but comes together in under thirty minutes so you can spend more time enjoying the sunshine.
The first time I made this dish was at a lake house with friends—and freshly caught mahi mahi on a smoky grill and a table full of cold drinks. We ate this meal on the porch every night that week.
What You'll Need
- Mahi Mahi fillets: This fish stays moist and holds up beautifully on the grill
- Olive oil: Use a fruity extra virgin kind for richness and to prevent sticking
- Lemon juice: Choose fresh lemons for a burst of citrus to brighten the fish
- Salt: Go with flaky sea salt for the cleanest flavor
- Black pepper: Look for freshly ground black pepper for subtle heat and aroma
- Zucchini: Best when firm and glossy for a satisfying bite in the salsa
- Yellow squash: Go for small to medium so it remains sweet and not watery
- Red onion: Choose bright and firm onions for good crunch
- Cherry tomatoes: Pick ripe ones for a burst of sweetness that balances the salsa
- Fresh cilantro: Use the leaves and tender stems for maximum flavor
- Lime juice: Always squeeze fresh limes so the salsa sings
- Jalapeño: Only if you like spice and want extra kick look for a glossy green pepper
- Avocado: Make sure it is just ripe for perfect creamy cubes
How to Make It Happen
- Prepare the Fish:
- Pat dry the mahi mahi fillets thoroughly with paper towels to ensure a good sear from the grill. Moisture on the surface can cause the fish to steam instead of brown.
- Season and Marinate:
- In a small mixing bowl, whisk together olive oil, lemon juice, salt, and black pepper until emulsified. Brush this mixture generously over each side of the fillets. Let them sit out for about ten minutes as you prep the salsa. This helps the seasoning sink in and keeps the fish juicy.
- Preheat and Grill:
- Fire up your grill to medium-high heat aiming for around four hundred degrees Fahrenheit. Scrub the grates clean and oil them to prevent sticking. Place the fillets onto the hot grill. Cook for four to five minutes per side, flipping only once. Look for grill marks and opaque flesh that flakes easily with a fork. Avoid overcooking since mahi mahi dries quickly.
- Chop and Mix the Salsa:
- While the fish cooks, dice the zucchini and yellow squash into small even cubes to ensure every bite gets a bit of everything. Finely chop red onion for sharpness and halve cherry tomatoes for juicy bursts. Toss all the vegetables with chopped cilantro and drizzle lime juice all over. Add salt to taste and adjust with more lime if desired.
- Finish and Plate:
- Once the fish is done, carefully transfer it to plates. Spoon the vibrant summer squash salsa on top. If using, scatter diced jalapeño and creamy avocado over everything for an extra layer of texture and flavor. Serve immediately while the fish is hot and the salsa is fresh.
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The burst of fresh cilantro in the salsa surprises my family every time. My favorite part is the contrast of hot smoky fish and chilled crisp topping—my kids always steal extra spoonfuls of salsa straight from the bowl.
You Must Know
Keeping It Fresh: Summer squash and tomatoes taste best when brought to room temperature before assembling the salsa. This keeps flavors lively instead of muted by the fridge. Always dress the salsa just before serving so the vegetables stay crisp.
Smart Swaps and Substitutions
If you cannot find mahi mahi, halibut or cod work well for a tender white fish. Swap in parsley if cilantro is not your taste. Toss in grilled corn for another layer of sweet crunch.
Perfect Pairings
Serve this dish with rice pilaf or warm tortillas for a heartier meal. A crisp white wine or sparkling water with lime matches beautifully. For something extra, a chili lime butter can be spread over the hot fish for richness.
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This is a colorful and crowd-pleasing dish that rewards both beginners and seasoned grillers. Enjoy the flavors of summer in every bite!
Frequently Asked Questions
- → How do you keep mahi mahi moist on the grill?
Brush the fillets with olive oil and lemon juice before grilling. This helps seal in moisture and adds bright flavor.
- → What vegetables complement mahi mahi best?
Zucchini, yellow squash, red onion, and cherry tomatoes bring crunch and sweetness, perfect for topping grilled fish.
- → Can the salsa be made ahead of time?
Yes, prepare the summer squash salsa in advance and refrigerate. Add lime juice just before serving for maximum freshness.
- → Is this dish spicy?
The dish is mild, but you can add diced jalapeño to the salsa for a subtle kick if desired.
- → What sides pair well with this meal?
Serve with rice, grilled corn, or a leafy green salad to round out the meal and complement the bright flavors.